Skillet Pork Chops with Apples
A fragrant rub of cinnamon and coriander gives these boneless pork chops a sweet, spicy flavor. Combined with sautéed apples and onions and glazed with apple cider, this easy skillet meal can be on the table in less than 30 minutes.
- 4 boneless pork chops (1/2-inch thick, about 1 lb)
- 1/4 cup flour
- 2 tablespoons butter
- 1 clove garlic, chopped
- 1 small onion, sliced
- 2 Granny Smith apples, peeled, cored and sliced
- 1 tablespoon vegetable oil
- 1/2 cup apple cider
- Seasoning mix:
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Combine the sugar, cinnamon, coriander, salt and pepper in a small bowl. Reserving 1 teaspoon for the apples, season both sides of the chops with the mix, rubbing the seasoning in with your fingers or the back of a spoon. Spread the flour on a flat plate and lightly dredge the pork chops on both sides. Set aside.
Heat the butter in a large pan over medium heat. Add the garlic and onion and cook until soft and fragrant. Add the apples, sprinkle with the reserved teaspoon of seasoning mix and cook, stirring frequently, until the apples are golden in color, about 4 minutes. Transfer to a plate and set aside.
Heat the vegetable oil over medium-high heat and add the pork to the pan. Lightly brown the chops, about 1-1/2 minutes per side. Add the apple cider and continue cooking, turning the pork several times, until the liquid has thickened and the pork is glazed with the cider. Return the apple-onion mixture to the pan to heat through.
Plate the chops, top with the apples and onions and garnish with fresh thyme if desired. Serve with our Cottage Cheese-Chive Noodles and a simple green vegetable like steamed broccoli with butter.
Makes 4 servings